On-demand food startup adds State Bird Provisions chef to lineup

The chefs behind much-hyped restaurants State Bird Provisions and Bar Tartine are lending their culinary skills to Sprig, a San Francisco startup that delivers on-demand meals summoned by a smart phone app.

Stuart Brioza, head chef at State Bird Provisions, created dinner recipes that Sprig will offer on Thursday for one day only.

The selections include chicken seasoned with crushed fennel, cumin, coriander, cinnamon and black pepper, or ribs rubbed with lemon, rosemary and garlic, with Swiss chard and rosemary potatoes.

A dinner menu from Cortney Burns, of Bar Tartine, will be available June 26.

Sprig cooked up the twice-monthly guest-chef promotion to help it battle rivals like SpoonRocket, which is also trying to become the Uber of food.

“We feel that food is a much bigger market and a much bigger challenge than the transportation space,” said Sprig co-founder and CEO Gagan Biyani.